Keto Chocolate Chip Cookie Cheesecake Bars
Delight in these Keto Chocolate Chip Cookie Cheesecake Bars, a perfect blend of creamy cheesecake and chewy cookie, all while being low-carb and guilt-free.
Ingredients
For the Cookie Crust
- 2 cups Almond flour Gluten-free. Can substitute with coconut flour but adjust liquid.
- 1/2 cup Erythritol Low-calorie sweetener.
- 1/4 teaspoon Baking powder
- 1/2 cup Unsalted butter, melted Can substitute with coconut oil for a dairy-free option.
For the Cheesecake Filling
- 8 ounces Cream cheese, softened Full-fat for creamier texture.
- 2 large Eggs Binds all ingredients together.
- 1/4 cup Erythritol Additional for sweetness.
- 1 teaspoon Vanilla extract
Toppings
- 1/2 cup Sugar-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 2 cups of almond flour, 1/2 cup of erythritol, 1/4 teaspoon of baking powder, and 1/2 cup of melted butter. Mix until crumbly yet cohesive.
- Press this mixture into the bottom of a greased 9x9-inch baking pan to form an even layer.
Preparing the Cheesecake Layer
- In another bowl, beat 8 ounces of softened cream cheese until smooth.
- Add 2 eggs, 1/4 cup of erythritol, and 1 teaspoon of vanilla extract; mix until creamy and well combined.
Assembly and Baking
- Pour the cream cheese mixture over the cookie crust and gently spread it out evenly.
- Sprinkle 1/2 cup of sugar-free chocolate chips over the top.
- Bake in the preheated oven for 25-30 minutes, or until edges are slightly golden and center is set.
- Allow to cool completely before slicing.
Notes
For best results, do not rush the cooling process. Ensure cream cheese is at room temperature for a smooth filling. Can be served with fresh berries, whipped cream, or sugar-free chocolate sauce. Can also be frozen for up to 3 months.